Have you always wondered how to make mashed potatoes without milk? For this easy recipe, you only need two ingredients!
Mashed potatoes are simple to make and a perfect side for the holidays. I can't imagine a Christmas or thanksgiving dinner without mashed potatoes.
I'm always looking for ways to make recipes diet-proof. This crowd-pleasing staple is made without milk, so safe when you're lactose intolerant.
To make a creamy puree, you need to add some type of fat and liquid. This can be dairy like butter or milk, but you don't have to!
Potatoes - I always use floury potatoes to make this recipe. This type of potato makes the puree extra smooth.
Butter - to make this recipe dairy-free, you can replace the butter with olive oil or plant-based butter.
You start by cleaning and dicing the potatoes. Place them in a large pot and add cold water to cover the potato.
Turn on the head and boil them for about 20 minutes until tender. You can check if they are done by sjkdfh
Drain the potatoes and add the butter. You want to keep a little of the cooking water to add later.
Mash the potatoes with a potato masher and season with salt and pepper. If the potatoes are a bit too dry, you can add some extra butter or some of the cooking liquid.
What to serve with mashed potatoes
- Hachee and cooked vegetables such as green beans or broccoli.
- Add some veggies like endive, spinach, or kale. Leftover mashed potato is also great for making Dutch hutspot!
- You can bake potato pancakes with leftover mash!
- Serve it with Swedish meatballs.
- As a topping for a casserole like Sheppard's pie or bobotie.
- Turn it into pommes duchesse!
What potatoes are best for mashed potatoes?
Ideally, you should use floury potatoes. Because floury potatoes contain more starch and less water, they absorb more flavors and fall apart more easily, you get a smooth, creamy puree.
Mashed potatoes last about 2-3 days in the fridge. Make sure to store them in an airtight container because they will absorb flavors!
They are also suitable for freezing! Divide the mashed potatoes in portions into freezer bags or trays and freeze them. This way, it stays good for about three months.
Let the puree thaw slowly in the refrigerator and heat it in a saucepan or in the microwave.
You can add some water or extra butter if the mashed potatoes are too dry.
More easy potato recipes
- 2 lb floury potatoes
- 4 tablespoons butter
- Salt and pepper to taste
- Peel the potatoes cut them into cubes, and wash them well. Make sure you make all the cubes the same size, so they are all cooked at the same time.
- Put them together with the water and some salt in a pan and bring it to a boil.
Once the water boils, turn down the heat and cook the potato cubes for about 20 minutes until tender. How long they need to cook depends on the size of the cubes. Check from time to time.
- Drain the potatoes and add the butter.
- Mash finely with a potato masher and season the mashed potatoes with some
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 188mgCarbohydrates: 48gFiber: 5gSugar: 3gProtein: 6g